KR840006284A - Seasoning method - Google Patents

Seasoning method Download PDF

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Publication number
KR840006284A
KR840006284A KR1019830004915A KR830004915A KR840006284A KR 840006284 A KR840006284 A KR 840006284A KR 1019830004915 A KR1019830004915 A KR 1019830004915A KR 830004915 A KR830004915 A KR 830004915A KR 840006284 A KR840006284 A KR 840006284A
Authority
KR
South Korea
Prior art keywords
weight
vegetables
present
hydrolyzed protein
total amount
Prior art date
Application number
KR1019830004915A
Other languages
Korean (ko)
Other versions
KR900000962B1 (en
Inventor
레지나 웨드랄(외 2) 엘린
Original Assignee
앙드르제이 레드지옹
소시에떼데 프로듀이 네슬레소시에떼아노님
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 앙드르제이 레드지옹, 소시에떼데 프로듀이 네슬레소시에떼아노님 filed Critical 앙드르제이 레드지옹
Publication of KR840006284A publication Critical patent/KR840006284A/en
Application granted granted Critical
Publication of KR900000962B1 publication Critical patent/KR900000962B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

조미 방법Seasoning method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

본 발명의 방법에서 존재하는 염의 총량이 야채의 중량을 기준으로 하여 1.0~4.5중량%인 분말 가수분해 단백질 존재하 야채를 발효시킴을 특징으로 하는 조미야채의 제조방법.A method for producing crude vegetables, characterized in that the total amount of salts present in the method of the present invention ferment the vegetables in the presence of 1.0 to 4.5% by weight of the powdered hydrolyzed protein based on the weight of the vegetables. 제1항에 있어서, 받효 방법에서 존재하는 염의 총량이 야채의 중량을 기준으로 하여 1.75~3.75중량%임이 특징인 방법.The method according to claim 1, wherein the total amount of salts present in the fermentation method is 1.75 to 3.75% by weight based on the weight of the vegetables. 제1항에 있어서, 발효 방법에서 존재하는 분말가수분해 단백질의 량이 야채의 중량을 기준으로 하여 1~10중량%임이 특징인 방법.The method according to claim 1, wherein the amount of hydrolyzed protein present in the fermentation method is 1 to 10% by weight based on the weight of the vegetables. 제1항에 있어서, 수득된 야채쥬스를 가수분해 단백질과 더 혼합하여 풍미 생성물을 생산함이 특징인 방법.The method of claim 1, wherein the vegetable juice obtained is further mixed with the hydrolyzed protein to produce a flavor product. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830004915A 1982-10-18 1983-10-18 Process for tosting of food KR900000962B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US06/435074 1982-10-18
US06/435,074 US4428968A (en) 1982-10-18 1982-10-18 Preparation of sauerkraut utilizing hydrolyzed protein

Publications (2)

Publication Number Publication Date
KR840006284A true KR840006284A (en) 1984-11-29
KR900000962B1 KR900000962B1 (en) 1990-02-23

Family

ID=23726858

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830004915A KR900000962B1 (en) 1982-10-18 1983-10-18 Process for tosting of food

Country Status (11)

Country Link
US (1) US4428968A (en)
EP (1) EP0106236B1 (en)
JP (1) JPS5991838A (en)
KR (1) KR900000962B1 (en)
AU (1) AU556807B2 (en)
CA (1) CA1196526A (en)
DE (1) DE3360988D1 (en)
GB (1) GB2128069B (en)
HK (1) HK79986A (en)
MY (1) MY8700144A (en)
PH (1) PH19817A (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0220036A (en) * 1988-07-07 1990-01-23 Matsushita Electron Corp Ink-dot marker
JPH0283062A (en) * 1988-09-17 1990-03-23 Abisare:Kk Discharge device with enclosure in nozzle section
CN1043180C (en) * 1993-07-26 1999-05-05 杨性民 Flavouring agent-pickle nutrient extract and its mfg. method
JP3921575B2 (en) * 2002-10-08 2007-05-30 元子 水谷 Cheese starter manufacturing method
CN102143691B (en) * 2008-08-29 2014-07-16 (株)韩国巴碧斯R&D Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
US10405568B2 (en) * 2012-11-19 2019-09-10 Tracy L. Lundberg Flowable food composition with water-holding and lubricating agents
KR102570226B1 (en) * 2023-01-09 2023-08-24 허춘 safety door

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB883424A (en) * 1959-02-24 1961-11-29 Libby Mcneill & Libby Improvements in or relating to sauerkraut
GB1208818A (en) * 1967-05-08 1970-10-14 Takeda Chemical Industries Ltd Seasoning composition
US3716380A (en) * 1970-10-06 1973-02-13 Nestle Sa Soc Ass Tech Prod Beef flavor
FR2181585A1 (en) * 1972-04-28 1973-12-07 Cpc International Inc Meat extract flavourings - by reacting a saccharide, amino acid and an egg component
JPS5592662A (en) * 1979-01-08 1980-07-14 Yoshihide Hagiwara Beverage made by lactic fermentation of adlay and method of making the same
EP0087522B2 (en) * 1982-03-01 1989-02-08 Societe Des Produits Nestle S.A. Flavouring compostions

Also Published As

Publication number Publication date
MY8700144A (en) 1987-12-31
EP0106236B1 (en) 1985-10-09
EP0106236A1 (en) 1984-04-25
AU1992983A (en) 1984-05-03
HK79986A (en) 1986-10-31
US4428968A (en) 1984-01-31
GB8326418D0 (en) 1983-11-02
CA1196526A (en) 1985-11-12
JPS5991838A (en) 1984-05-26
GB2128069A (en) 1984-04-26
KR900000962B1 (en) 1990-02-23
AU556807B2 (en) 1986-11-20
JPS6366174B2 (en) 1988-12-20
PH19817A (en) 1986-07-08
GB2128069B (en) 1986-03-26
DE3360988D1 (en) 1985-11-14

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